Tomato Salsa

Tomato Salsa (Pulsed)


Tomato Salsa

Spicy Tomato Salsa! You can avoid extra sodium if you use No Salt Added canned tomatoes and skip the salt-- you won't miss any flavor!!
Prep Time15 mins
Total Time15 mins
Course: Condiments
Yield: 4 cups


  • 1 28 oz can diced tomatoes with juice or 2 lbs fresh tomatoes
  • 4 cloves garlic finely minced
  • 2 fresh green jalapeño peppers stemmed and finely diced. Use only 1 for milder salsa
  • ½ medium red onion diced
  • ¼ cup fresh cilantro coarsely chopped
  • ¾ tsp salt
  • 2 tbsp cider vinegar
  • 1 tbsp fresh oregano, chopped can substitute ½ tsp dried oregano


  • For a chunky salsa: Combine all of the ingredients together, including the juice from the tomatoes. If using fresh tomatoes, you may want to increase the vinegar a bit and/or add salt to taste.
    Tomato Salsa (Chunky)
  • For a smooth salsa: follow instructions for chunky salsa but finish in the blender with a few quick pulses.
    Tomato Salsa (Pulsed)
  • Salsa made with canned tomatoes will keep in the refrigerator for up to 4 days, after that it can begin to ferment. Salsa made from fresh tomatoes should be eaten within a day or two.


To avoid added sodium: Use "no salt added" canned tomatoes and omit the salt.


I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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